One of Paula’s favorite parts of the chicken is the chicken thigh, and for good reason! As chicken thighs are dark meat, they tend to be juicier, more tender, and more flavorful. This wonderful cut is also a great option for those people who are looking for lean proteins. And while they do have a bit more fat than a boneless skinless chicken breast, the fats are good fats, also known as monounsaturated fats. In addition to all the aforementioned benefits, chicken thigh recipes are often quite cost effective, as the price is typically much lower than that of a chicken breast—plus, it boasts a greater meat-to-bone ratio compared to most other bone-in chicken parts (we’re looking at you, wings). While Paula loves fried chicken thighs, she certainly enjoys a good weeknight baked chicken thighs recipe, as well.
The thigh also happens to be a more forgiving cut than a chicken breast as they don’t dry out as easily, which means they’re generally easier to cook. And in honor of those juicy thighs being easy to cook, we thought we’d share some easy Southern chicken thigh recipes from Paula’s collection.
There’s so much to love about chicken thighs. Do you love them? What’s your favorite part of the chicken to eat? Let us know in the comments below!
P.S. Try using the bones from chicken thighs to make homemade chicken stock—you’ll be amazed by the bolder flavor!